Bbq Ribs

This is my daughters favourite meal and always goes down well at a bbq with friends. The trick is to cook the ribs so the meat is tender and falling off the bone then add the sauce and give it a sizzle without burning it.

INGREDIENTS

2-3 racks of ribs (approx. 8 ribs per person)

MARINADE

140g tomato paste

1 teaspoon ground cumin

1 teaspoon fennel seeds crushed in a pestle and mortar

1/4 teaspoon ground cloves

3 cloves of garlic, crushed

Zest and juice of half an orange

3 tablespoons balsamic vinegar

6 tablespoons olive oil

1 tablespoon sweetener (I used monkfruit)

1 teaspoon salt

Ground black pepper

5 sprigs fresh thyme leaves, slide off stalk and chop

1 sprig fresh rosemary, slide off stalk and chop

METHOD

Pre-heat oven to 180c/350f.

Place rib racks on a baking tray and cover tightly in foil.

Bake for 1 hour, then turn and bake a further 1 hour.

While the ribs are slowly cooking, make the marinade by combining all the ingredients and stir well.

Remove the ribs from the oven and remove the foil.

Baste the ribs in the sauce either by using a silicone brush. Or if you don't have one use a spoon. Spoon on, then use the back of the spoon to spread around. Coat both sides in the sauce.

Once all coated put the ribs back in the oven and bake for 5 – 10 minutes. Turn, baste and cook a further 5 – 10 minutes. Keep doing this until the sauce is bubbling and ribs well coated.

Alternatively, once you have coated the ribs in the sauce, cook them on the BBQ, reserving the sauce in the baking tray (after you coated them). Keep basting and turning until the sauce is bubbling and ribs are well coated, about 5 – 10 minutes a side.

Serve with coleslaw.